Smoky Turkey and White Bean Chili with Rosemary, Oregano, and Sour Cream

Start the Chili: Heat 1 Tablespoon olive oil in a large pot over medium heat. Add the onion to the pot and cook, tossing, for 5-6 minutes, until very soft. Add the garlic, oregano, and rosemary to the pot and cook for 30 seconds, until fragrant. Season with salt and pepper.

Add the ground turkey to the pot and cook, breaking up the meat into pieces, until browned and cooked through. Add the cumin, smoked paprika, and a pinch of cayenne (to taste, we used ¼ teaspoon) to the pot and cook for 30 seconds, until fragrant. Season with salt and pepper.

Finish the chili: add 3 cups water and the stock concentrates to the pot and stir to combine. Bring to a boil, then stir in 3 Tablespoons cornmeal (be sure to measure, we sent more) and the cannellini beans. Reduce the heat and simmer for 12-15 minutes, until very thick. Taste and season with salt and pepper, if necessary.